MAS­CAR­PONE ICE-CREAM

Homes+ (Australia) - - EASY FOOD -

1 cup (250ml) strained freshly squeezed blood or­ange juice 300ml thick­ened (heavy) cream 1½ cups (240g) ic­ing sugar

250g (8 ounces) mas­car­pone

Bring juice to the boil in a small saucepan; boil for 12 min­utes or un­til re­duced to 1⁄4 cup. Cool. Re­frig­er­ate un­til cold. Beat cream, sugar and juice with an elec­tric mixer un­til soft peaks form. Fold in mas­car­pone and chopped can­died or­ange. Spread into a 1-litre loaf pan. Cover sur­face with plas­tic wrap; freeze for 6 hours or overnight un­til firm.

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